Application of spectral features for separating homochromatic foreign matter from mixed congee

Shi, Jiyong; Wang, Yueying; Liu, Chuanpeng; Li, Zhihua; Huang, Xiaowei; Guo, Zhiming; Zhang, Xinai; Zhang, Di; Zhang, Xiaobo

doi:10.1016/j.fochx.2021.100128

Cited by 7 publications

(5 citation statements)

References 34 publications

(36 reference statements)

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“…Therefore, it is necessary to conduct black and white plate correction before extracting the spectral information. Equation (1) was used to correct the attained hyperspectral images 17

I_{C} = \frac{I_{raw} - B}{W - B}

…”

Section: Methodsmentioning

confidence: 99%

Non‐destructive discrimination of homochromatic foreign materials in cut tobacco based on VIS‐NIR hyperspectral imaging

et al. 2023

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BACKGROUND The presence of foreign materials (FM) not only reduces the commercial value of tobacco and the quality of cigarette products, but also affects the aroma and flavor of cigarettes. Existing tobacco deblending equipment has received little study with respect to homochromatic FM. In the present study, visible‐near infrared (VIS‐NIR) hyperspectral imaging technique combined with chemometrics were used to identify and visualize the homochromatic FM on the surface of thining tobacco. A comparison with conventional vision method was made to analyze the feasibility of the method. The importance of detecting FM in cut tobacco was further demonstrated by first studying the volatile organic compounds produced in cigarette mixed FM smoke and their effects on human health before conducting hyperspectral experiments. RESULTS The results indicated that solid‐phase microextraction and gas chromatography mass spectrometry could detect volatile organic compounds in mainstream cigarette smoke that were not cigarette components and affected consumer health. Then, spectral features of the samples were extracted from hyperspectral images for building identification models to distinguish FM from cut tobacco. The visual RGB values of cut tobacco and FM were also used for the analysis of the recognition models. The results showed that the accuracy, precision and recall reached 100.00% using the back propagation artificial neural network classification model based on the principal component analysis raw wavelengths. The visualization results based on the optimal model produced clearer localization than conventional computer vision method. CONCLUSION The present study revealed that the VIS‐NIR hyperspectral imaging technology had advantage in the detection and localization of FM on the surface of thinning tobacco, which provided a foundation for improving the quality and safety of cut tobacco production. © 2023 Society of Chemical Industry.

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“…Therefore, it is necessary to conduct black and white plate correction before extracting the spectral information. Equation (1) was used to correct the attained hyperspectral images 17

I_{C} = \frac{I_{raw} - B}{W - B}

…”

Section: Methodsmentioning

confidence: 99%

Non‐destructive discrimination of homochromatic foreign materials in cut tobacco based on VIS‐NIR hyperspectral imaging

et al. 2023

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“…Corp., China); data acquisition and preprocessing software (Spectra‐Cube, Auto Vision Inc., USA), an enclosure; and a computer. For more details regarding the imaging system, refer to the study of Zou et al [20].…”

Section: Methodsmentioning

confidence: 99%

“…Corp., China); data acquisition and preprocessing sotware (Spectra-Cube, Auto Vision Inc., USA), an enclosure; and a computer. For more details regarding the imaging system, refer to the study of Zou et al [20]. he agar plates were placed on the conveyor for acquisition of hyperspectral images, and a hypercube was created using spatial (a × b pixels) and spectral information (m wavebands).…”

Section: Acquisition Of Hyperspectral Imagementioning

confidence: 99%

Visual detection of microbial community during three bacteria mixed fermentation through hyperspectral imaging technology

Shi

et al. 2021

eFood

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Hyperspectral imaging technology with chemometrics was used for identifying and counting each species in microbial community during mixed fermentation. Hyperspectral images of microbial community of Enterobacter sp, Acetobacter pasteurianus, and Lactobacillus paracasei colonies were obtained and the spectra of strain colonies were extracted. Identification models were developed using linear discriminant analysis (LDA) and least-squares support vector machine (LS-SVM) by using 23 variables selected by genetic algorithm. The optimal LS-SVM model with identification rate of 96.67 % was used to identify colonies and prepare colony distribution maps in color for strains counting. The counting results by hyperspectral imaging technology agree with that of the manual counting method with average relative error of 3.70 %. The developed counting method has been successfully used to identify and count the specific strain from the mixed strains simultaneously. The hyperspectral imaging technology has a great potential to monitor changes in the microbial community structure.

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“…Salicylic acid, as a phenolic compound derived from plants, exhibits antimicrobial and anti‐inflammatory properties and is widely utilized in cosmetics and pharmaceutical industries. In recent work, researchers designed a novel fluorescent probe (CDs/MOF/CUR) based on silk‐derived CDs, Fe‐based MOF, and curcumin for detecting salicylic acid in rice (Shi et al., 2024). Analysis of spectrum results indicated the fluorescence quenching of CDs occurred owing to the IFE between CDs and curcumin, while the fluorescence of curcumin was quenched by the coordination interaction with iron ion.…”

Section: Applications Of Qds In Food Quality and Safetymentioning

confidence: 99%

Quantum dots as advanced nanomaterials for food quality and safety applications: A comprehensive review and future perspectives

Zou,

Shi,

Wang

et al. 2024

Comp Rev Food Sci Food Safe

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The importance of food quality and safety lies in ensuring the best product quality to meet consumer demands and public health. Advanced technologies play a crucial role in minimizing the risk of foodborne illnesses, contamination, drug residue, and other potential hazards in food. Significant materials and technological advancements have been made throughout the food supply chain. Among them, quantum dots (QDs), as a class of advanced nanomaterials with unique physicochemical properties, are progressively demonstrating their value in the field of food quality and safety. This review aims to explore cutting‐edge research on the different applications of QDs in food quality and safety, including encapsulation of bioactive compounds, detection of food analytes, food preservation and packaging, and intelligent food freshness indicators. Moreover, the modification strategies and potential toxicities of diverse QDs are outlined, which can affect performance and hinder applications in the food industry. The findings suggested that QDs are mainly used in analyte detection and active/intelligent food packaging. Various food analytes can be detected using QD‐based sensors, including heavy metal ions, pesticides, antibiotics, microorganisms, additives, and functional components. Moreover, QD incorporation aided in improving the antibacterial and antioxidant activities of film/coatings, resulting in extended shelf life for packaged food. Finally, the perspectives and critical challenges for the productivity, toxicity, and practical application of QDs are also summarized. By consolidating these essential aspects into this review, the way for developing high‐performance QD‐based nanomaterials is presented for researchers and food technologists to better capitalize upon this technology in food applications.

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Application of spectral features for separating homochromatic foreign matter from mixed congee

Cited by 7 publications

References 34 publications

Non‐destructive discrimination of homochromatic foreign materials in cut tobacco based on VIS‐NIR hyperspectral imaging

Non‐destructive discrimination of homochromatic foreign materials in cut tobacco based on VIS‐NIR hyperspectral imaging

Visual detection of microbial community during three bacteria mixed fermentation through hyperspectral imaging technology

Quantum dots as advanced nanomaterials for food quality and safety applications: A comprehensive review and future perspectives

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